Slow-cooked pork doughnuts

You won't know what to expect with these stuffed doughnuts. Tender pork seasoned with hoisin and Sriracha is matched with strawberry jam and cinnamon sugar to create a sensational combination of sweet and savoury flavours.

Slow-cooked pork doughnuts Credit: Richo's Bar Snacks

• makes

  12

• prep

  25 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 1–2 sprigs of coriander, leaves finely sliced
• 200 g shredded slow-cooked pork
• 2 tbsp bacon jam 
• 1 tbsp hoisin sauce
• 1 tsp Sriracha sauce
• 1 tbsp brown sugar
• 12 proved doughnuts (sphere shaped)
• vegetable oil, to fry
• cinnamon sugar, to dust
• 2–3 tbsp strawberry jam

Instructions

1. In a bowl, combine coriander, shredded pork, bacon jam, hoisin and Sriracha sauce and brown sugar. Stir to create a paste.
2. Gently tear a hole in the base of a doughnut and spoon about ½ tbsp pork paste into the well. Using your finger, run some water around the edge and pull the dough back over, ensuring it is closed.
3. Gently roll doughnut in your palms to smooth out any notches and make sure the dough has come back together properly. Repeat with remaining doughnuts and paste.
4. Pour enough oil in a large saucepan to cover doughnuts. Preheat oil to 180°C.
5. Gently place the doughnuts, a few at a time, in oil. Use a chopstick to gently turn doughnuts around in the oil. Cook on one side for 2–3 minutes, then turn to finish cooking. Remove doughnuts from oil and dust in cinnamon sugar.
6. Using a marinade syringe, inject a small amount of strawberry jam into the centre of each of the doughnuts. Serve while still warm.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.